Good Lifestyle

Think of all the words you can use to describe the taste of something tasty, sweet, spicy and bland are just a few commonly used. In the United States, there are four words that we often use to compartmentalize the taste of food: sour, sweet, salty and bitter. But what is the word you use to describe more complex flavors such as those eminent in different types ofcheese, Miso, and even mushrooms? The answer is umami.

Over the last decade, UMAMI has evolved into aword. The word was discovered by Japanese chemistKikunae Ikeda In 1907 after deciding to dive more deeply in the molecular composition of one of the Dashi ingredients, aStock It is widely used in Japanese cooking. The ingredient he examined closely was a variety of algae and the component leading the indescribable taste was glutamic acid. He invented thatumami After the Japanese word for delicious,umami. The name of the "fifth taste" as it is often referred to the English language until the end of the 1970s, and again, many make life without having a knowledge of it.

For more precision on what umami is,Mareya Ibrahim, Television and author ofEating as you give a fork: the real dish by eating to prosperGives information about food and spices fall under categorization.

What is Umami? How would you describe the fifth taste?

"It is often described as a tasty or tasty, but it comes from naturally high foods in glutamic acid," Ibrahim explains.

Glutamate is a molecular compound of glutamic acid. In crystalline form, glutamats are calledMsg. Theamino acid Glutamate, however, occurs naturally in several foods.

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"What's amazing about it is the studies that show eating umami flavors helps you feel more complete because they are so satisfactory and pleasant at the Palace," says Ibrahim. "It could explain why Ketchup and Salsa are our two most popular condiments - they are made with tomatoes, which is umami."

What foods and spices would you have the taste of Umami?

"Umami is a flavor often attributed to meats, but you can find them in eggs, plant-based foods, such as tomatoes, mushrooms, miso, algae, fish sauce and soy sauce" , she says. Also in spices and mixtures like Furikake, which contains dried algae and bonito flakes with sesame seeds and a myriad of ingredients to grab the rice in Japan. "

So, the next time you can not seem to find the words that would describe this distinct tasty flavor, you will be equipped to accurately identify the unique taste.